Focaccia Rounds



  • Prep Time: N/A
  • Cooking Time: N/A

Focaccia Rounds

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Place water in a small bowl and dissolve yeast and sugar. Stir in 3/4 cup
of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil
in a small saucepan. Cover with lid slightly ajar and cook med heat until
garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve
liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved
mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough
of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn
out onto floured surface and knead lightly until elastic, 3 to 5 minutes,
sprinkling with a little extra flour if necessary (the dough should be
slightly sticky). Form into a ball and place in an oiled bowl. Cover and
allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone
in the oven and preheat oven to 475. Break off 1 or more tennis ball size
pieces of dough and roll into a 6 to 7" round. Make indentations with your
fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of
reserved garlic oil over each, then salt lightly. Sprinkle the stone with
cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden
brown. "Lee Bailey's New Orleans"

Ingredients:

-belle bestor dfpf73a
1/2 c Warm water; 110f
1 pk Dry yeast
1 pn Sugar
3 3/4 c Flour
6 md Garlic cloves
1/2 c Dry white wine
1/4 c Olive oil
1 c Milk
1 ts Salt
2 ts Fresh oregano; minced
2 ts Fresh basil; minced

Serves:

6 Servings 		 
Flag as inappropriate